Flour omelette is a very popular dish which used to be made in the years after Civil War, when it was served in many homes.
It is still a delicious omelette which is nowadays often made in homes throughout the countryside. Some people add a few chunks of bacon or black butifarra sausage.
Serve with a good tomato and onion salad al cop de puny (scalded and peeled) with a good trickle of olive oil and a pinch of salt.
Break the eggs into a bowl and beat them with a pinch of salt.
Gradually add the flour diluted in a little water, being careful to avoid any lumps. Add the eggs and beat until the mixture is smooth.
Add the garlic and parsley.
Heat some oil in a frying pan, and add the mixture.
Make the omelettes elongated or round and rather thin, so they are well cooked and spongy.